Yunnan Style Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is a variation on a salad from Xishuangbanna, a region of Yunnan Province in southern China. Best when made the day before serving. Ingredients:
4 medium tomatoes |
2 garlic cloves, finely chopped |
1/3 cup mint leaf |
1/3 cup basil leaves (thai basil is preferred) |
3 green onions, chopped |
1 1/2 teaspoons kosher salt |
1/2 teaspoon chili flakes |
1 tablespoon chili oil |
Directions:
1. Slice the tomatoes into small wedges. In a large mixing bowl, combine the garlic, mint, basil, green onions, salt, and chili flakes.
2. Use a wooden spoon to mash the contents of the bowl until all the leaves are crushed and bruised. If you think you've mashed too much, keep going.
3. Toss the tomatoes into the herb mixture and then drizzle the chili oil over the tomatoes. Use the wooden spoon to lightly mash the tomatoes until they lose their structure and are limp.
4. Chill the salad for at least an hour before serving.
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